Baked Stuffed Flounder

flounder fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Cod is leaner and more nutritious; Pollock is budget-friendly.

bread crumbs

🥗Healthier: whole wheat bread crumbs

💰Cheaper: crushed crackers

Whole wheat is more nutritious; crushed crackers can be cheaper.

Melt butter in a pan.

Add shallots and sweat them over low heat for about a minute.

Add celery and bell pepper to the pan and continue to sweat the vegetables.

Add fresh lump crabmeat to the pan.

Pour in some lemon juice and white wine, allowing the wine to reduce.

Add garlic and fresh thyme to the mixture, cooking gently.

Season the stuffing with salt, black pepper, and chopped parsley.

Lay the flounder fillets skin-side down on a clean surface.

Stuff the flounder with the crabmeat mixture and roll them up.

Place the stuffed flounder in a baking dish.

Drizzle white wine and smear some butter on top of the flounder.

Bake in a 350°F (175°C) oven for 10 to 12 minutes.

Remove from the oven and slice the flounder at an angle for serving.

Serve with micro arugula tossed in olive oil and seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens